OrangerV1, PascalFrancis, Curation, bibRecord, 000006

Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

Identifieur interne : 000006 ( PascalFrancis/Curation ); précédent : 000005; suivant : 000007

Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

Auteurs : T. A. El-Adawy [Égypte] ; E. H. Rahma [Égypte] ; A. A. El-Bedawy [Égypte] ; A. M. Gafar [Égypte]

Source :

Nahrung [ 0027-769X ] ; 1999.

RBID : Pascal:00-0065057

Descripteurs français

Pascal (Inist)
- Fruit sous produit, Huile alimentaire, Etude expérimentale, Etude comparative, Elément minéral, Citrus sinensis, Citrus aurantium, Valeur nutritive, Facteur antinutritionnel, Orange, Citron, Mandarine, Huile pépin agrume, Pépin, Farine, Protéine végétale, Propriété physicochimique, Digestibilité, Citrus mitis, Valeur biologique, COMPOSITION GLOBALE.
Wicri :
- topic : Protéine végétale.

English descriptors

KwdEn :
- Antinutrient factor, Citrus aurantium, Citrus seed oil, Citrus sinensis, Comparative study, Digestibility, Edible oil, Experimental study, Flour, Fruit by product, Inorganic element, Lemon, Mandarin, Nutritive value, Orange, PROXIMATE COMPOSITION, Physicochemical properties, Pip, Plant protein.

Abstract

The chemical composition and minerals content of citrus seeds and its flours, the characteristics and structure of citrus seed oils as well as nutritional properties were studied. The citrus seeds and its flours were rich in oil and protein, respectively. Both citrus seeds and flours proved to be a good source for minerals K, Ca, P, Na, Fe and Mg. The flours of citrus seeds were rich in leucine, valine, total aromatic and total sulfur amino acids compared to FAO/WHO reference. Refractive index, specific gravity, melting point, colour and viscosity of citrus seeds oils differed slightly. Citrus seed oils had eight classes, according to the results of thin-layer chromatogram. Triglycerides were the major oil class in all samples. The citrus seeds oil samples contained eight fatty acids while linoleic, oleic and palmitic acids were major acids. Some antinutritional compounds were detected in the flours. The results revealed that, glucosides, stachyose, raffinose, trypsin inhibitor, phytic acid and tannins were present in all citrus seeds flours. The data established that all flours were completely free from any agglutination activity. The biological values, true and apparent digestibility of mandarin seed protein were the lowest among all citrus seeds proteins by all measurements except the PER equations.

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A02	`01`			`@0 NAHRAR`
A03		`1`		`@0 Nahrung`
A05				`@2 43`
A06				`@2 6`
A08	`01`	`1`	`ENG`	`@1 Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil`
A11	`01`	`1`		`@1 EL-ADAWY (T. A.)`
A11	`02`	`1`		`@1 RAHMA (E. H.)`
A11	`03`	`1`		`@1 EL-BEDAWY (A. A.)`
A11	`04`	`1`		`@1 GAFAR (A. M.)`
A14	`01`			`@1 Menofiya University, Faculty of Agriculture, Food Science and Technology Department @2 32516 Shibin El-Kom @3 EGY @Z 1 aut. @Z 2 aut. @Z 3 aut. @Z 4 aut.`
A20				`@1 385-391`
A21				`@1 1999`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 9262 @5 354000080977100050`
A44				`@0 0000 @1 © 2000 INIST-CNRS. All rights reserved.`
A45				`@0 50 ref.`
A47	`01`	`1`		`@0 00-0065057`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Nahrung`
A66	`01`			`@0 DEU`
C01	`01`		`ENG`	@0 The chemical composition and minerals content of citrus seeds and its flours, the characteristics and structure of citrus seed oils as well as nutritional properties were studied. The citrus seeds and its flours were rich in oil and protein, respectively. Both citrus seeds and flours proved to be a good source for minerals K, Ca, P, Na, Fe and Mg. The flours of citrus seeds were rich in leucine, valine, total aromatic and total sulfur amino acids compared to FAO/WHO reference. Refractive index, specific gravity, melting point, colour and viscosity of citrus seeds oils differed slightly. Citrus seed oils had eight classes, according to the results of thin-layer chromatogram. Triglycerides were the major oil class in all samples. The citrus seeds oil samples contained eight fatty acids while linoleic, oleic and palmitic acids were major acids. Some antinutritional compounds were detected in the flours. The results revealed that, glucosides, stachyose, raffinose, trypsin inhibitor, phytic acid and tannins were present in all citrus seeds flours. The data established that all flours were completely free from any agglutination activity. The biological values, true and apparent digestibility of mandarin seed protein were the lowest among all citrus seeds proteins by all measurements except the PER equations.
C02	`01`	`X`		`@0 002A35B16`
C02	`02`	`X`		`@0 002A35F`
C03	`01`	`X`	`FRE`	`@0 Fruit sous produit @5 01`
C03	`01`	`X`	`ENG`	`@0 Fruit by product @5 01`
C03	`01`	`X`	`SPA`	`@0 Fruta subproducto @5 01`
C03	`02`	`X`	`FRE`	`@0 Huile alimentaire @2 FX @5 02`
C03	`02`	`X`	`ENG`	`@0 Edible oil @2 FX @5 02`
C03	`02`	`X`	`SPA`	`@0 Aceite alimentario @2 FX @5 02`
C03	`03`	`X`	`FRE`	`@0 Etude expérimentale @5 06`
C03	`03`	`X`	`ENG`	`@0 Experimental study @5 06`
C03	`03`	`X`	`SPA`	`@0 Estudio experimental @5 06`
C03	`04`	`X`	`FRE`	`@0 Etude comparative @5 07`
C03	`04`	`X`	`ENG`	`@0 Comparative study @5 07`
C03	`04`	`X`	`SPA`	`@0 Estudio comparativo @5 07`
C03	`05`	`X`	`FRE`	`@0 Elément minéral @5 10`
C03	`05`	`X`	`ENG`	`@0 Inorganic element @5 10`
C03	`05`	`X`	`SPA`	`@0 Elemento inorgánico @5 10`
C03	`06`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 13`
C03	`06`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 13`
C03	`06`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 13`
C03	`07`	`X`	`FRE`	`@0 Citrus aurantium @2 NS @5 14`
C03	`07`	`X`	`ENG`	`@0 Citrus aurantium @2 NS @5 14`
C03	`07`	`X`	`SPA`	`@0 Citrus aurantium @2 NS @5 14`
C03	`08`	`X`	`FRE`	`@0 Valeur nutritive @5 19`
C03	`08`	`X`	`ENG`	`@0 Nutritive value @5 19`
C03	`08`	`X`	`SPA`	`@0 Valor nutritivo @5 19`
C03	`09`	`X`	`FRE`	`@0 Facteur antinutritionnel @5 20`
C03	`09`	`X`	`ENG`	`@0 Antinutrient factor @5 20`
C03	`09`	`X`	`SPA`	`@0 Factor antinutricional @5 20`
C03	`10`	`X`	`FRE`	`@0 Orange @5 24`
C03	`10`	`X`	`ENG`	`@0 Orange @5 24`
C03	`10`	`X`	`SPA`	`@0 Naranja @5 24`
C03	`11`	`X`	`FRE`	`@0 Citron @5 26`
C03	`11`	`X`	`ENG`	`@0 Lemon @5 26`
C03	`11`	`X`	`SPA`	`@0 Limón @5 26`
C03	`12`	`X`	`FRE`	`@0 Mandarine @5 28`
C03	`12`	`X`	`ENG`	`@0 Mandarin @5 28`
C03	`12`	`X`	`SPA`	`@0 Mandarina @5 28`
C03	`13`	`X`	`FRE`	`@0 Huile pépin agrume @5 29`
C03	`13`	`X`	`ENG`	`@0 Citrus seed oil @5 29`
C03	`13`	`X`	`SPA`	`@0 Aceite semilla cítrico @5 29`
C03	`14`	`X`	`FRE`	`@0 Pépin @5 30`
C03	`14`	`X`	`ENG`	`@0 Pip @5 30`
C03	`14`	`X`	`SPA`	`@0 Pipa @5 30`
C03	`15`	`X`	`FRE`	`@0 Farine @5 31`
C03	`15`	`X`	`ENG`	`@0 Flour @5 31`
C03	`15`	`X`	`SPA`	`@0 Harina @5 31`
C03	`16`	`X`	`FRE`	`@0 Protéine végétale @5 53`
C03	`16`	`X`	`ENG`	`@0 Plant protein @5 53`
C03	`16`	`X`	`SPA`	`@0 Proteína vegetal @5 53`
C03	`17`	`X`	`FRE`	`@0 Propriété physicochimique @5 59`
C03	`17`	`X`	`ENG`	`@0 Physicochemical properties @5 59`
C03	`17`	`X`	`SPA`	`@0 Propiedad fisicoquímica @5 59`
C03	`18`	`X`	`FRE`	`@0 Digestibilité @5 60`
C03	`18`	`X`	`ENG`	`@0 Digestibility @5 60`
C03	`18`	`X`	`SPA`	`@0 Digestibilidad @5 60`
C03	`19`	`X`	`FRE`	`@0 Citrus mitis @2 NS @4 INC @5 87`
C03	`20`	`X`	`FRE`	`@0 Valeur biologique @4 INC @5 91`
C03	`21`	`X`	`FRE`	`@0 COMPOSITION GLOBALE @4 CD @5 99`
C03	`21`	`X`	`ENG`	`@0 PROXIMATE COMPOSITION @4 CD @5 99`
C03	`21`	`X`	`SPA`	`@0 COMPOSICION APROXIMADA @4 CD @5 99`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`FRE`	`@0 Fruit @5 32`
C07	`05`	`X`	`ENG`	`@0 Fruit @5 32`
C07	`05`	`X`	`SPA`	`@0 Fruto @5 32`
C07	`06`	`X`	`FRE`	`@0 Agrume @5 33`
C07	`06`	`X`	`ENG`	`@0 Citrus fruit @5 33`
C07	`06`	`X`	`SPA`	`@0 Agrios @5 33`
C07	`07`	`X`	`FRE`	`@0 Huile végétale @5 34`
C07	`07`	`X`	`ENG`	`@0 Vegetal oil @5 34`
C07	`07`	`X`	`SPA`	`@0 Aceite vegetal @5 34`
C07	`08`	`X`	`FRE`	`@0 Protéine @5 54`
C07	`08`	`X`	`ENG`	`@0 Protein @5 54`
C07	`08`	`X`	`SPA`	`@0 Proteína @5 54`
N21				`@1 045`

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Le document en format XML

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<author><name sortKey="Rahma, E H" sort="Rahma, E H" uniqKey="Rahma E" first="E. H." last="Rahma">E. H. Rahma</name>
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<author><name sortKey="El Bedawy, A A" sort="El Bedawy, A A" uniqKey="El Bedawy A" first="A. A." last="El-Bedawy">A. A. El-Bedawy</name>
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<term>Comparative study</term>
<term>Digestibility</term>
<term>Edible oil</term>
<term>Experimental study</term>
<term>Flour</term>
<term>Fruit by product</term>
<term>Inorganic element</term>
<term>Lemon</term>
<term>Mandarin</term>
<term>Nutritive value</term>
<term>Orange</term>
<term>PROXIMATE COMPOSITION</term>
<term>Physicochemical properties</term>
<term>Pip</term>
<term>Plant protein</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Fruit sous produit</term>
<term>Huile alimentaire</term>
<term>Etude expérimentale</term>
<term>Etude comparative</term>
<term>Elément minéral</term>
<term>Citrus sinensis</term>
<term>Citrus aurantium</term>
<term>Valeur nutritive</term>
<term>Facteur antinutritionnel</term>
<term>Orange</term>
<term>Citron</term>
<term>Mandarine</term>
<term>Huile pépin agrume</term>
<term>Pépin</term>
<term>Farine</term>
<term>Protéine végétale</term>
<term>Propriété physicochimique</term>
<term>Digestibilité</term>
<term>Citrus mitis</term>
<term>Valeur biologique</term>
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<front><div type="abstract" xml:lang="en">The chemical composition and minerals content of citrus seeds and its flours, the characteristics and structure of citrus seed oils as well as nutritional properties were studied. The citrus seeds and its flours were rich in oil and protein, respectively. Both citrus seeds and flours proved to be a good source for minerals K, Ca, P, Na, Fe and Mg. The flours of citrus seeds were rich in leucine, valine, total aromatic and total sulfur amino acids compared to FAO/WHO reference. Refractive index, specific gravity, melting point, colour and viscosity of citrus seeds oils differed slightly. Citrus seed oils had eight classes, according to the results of thin-layer chromatogram. Triglycerides were the major oil class in all samples. The citrus seeds oil samples contained eight fatty acids while linoleic, oleic and palmitic acids were major acids. Some antinutritional compounds were detected in the flours. The results revealed that, glucosides, stachyose, raffinose, trypsin inhibitor, phytic acid and tannins were present in all citrus seeds flours. The data established that all flours were completely free from any agglutination activity. The biological values, true and apparent digestibility of mandarin seed protein were the lowest among all citrus seeds proteins by all measurements except the PER equations.</div>
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<fA08 i1="01" i2="1" l="ENG"><s1>Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>EL-ADAWY (T. A.)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>RAHMA (E. H.)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>EL-BEDAWY (A. A.)</s1>
</fA11>
<fA11 i1="04" i2="1"><s1>GAFAR (A. M.)</s1>
</fA11>
<fA14 i1="01"><s1>Menofiya University, Faculty of Agriculture, Food Science and Technology Department</s1>
<s2>32516 Shibin El-Kom</s2>
<s3>EGY</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
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<fA20><s1>385-391</s1>
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</fA66>
<fC01 i1="01" l="ENG"><s0>The chemical composition and minerals content of citrus seeds and its flours, the characteristics and structure of citrus seed oils as well as nutritional properties were studied. The citrus seeds and its flours were rich in oil and protein, respectively. Both citrus seeds and flours proved to be a good source for minerals K, Ca, P, Na, Fe and Mg. The flours of citrus seeds were rich in leucine, valine, total aromatic and total sulfur amino acids compared to FAO/WHO reference. Refractive index, specific gravity, melting point, colour and viscosity of citrus seeds oils differed slightly. Citrus seed oils had eight classes, according to the results of thin-layer chromatogram. Triglycerides were the major oil class in all samples. The citrus seeds oil samples contained eight fatty acids while linoleic, oleic and palmitic acids were major acids. Some antinutritional compounds were detected in the flours. The results revealed that, glucosides, stachyose, raffinose, trypsin inhibitor, phytic acid and tannins were present in all citrus seeds flours. The data established that all flours were completely free from any agglutination activity. The biological values, true and apparent digestibility of mandarin seed protein were the lowest among all citrus seeds proteins by all measurements except the PER equations.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35B16</s0>
</fC02>
<fC02 i1="02" i2="X"><s0>002A35F</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Fruit sous produit</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Fruit by product</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Fruta subproducto</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Huile alimentaire</s0>
<s2>FX</s2>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Edible oil</s0>
<s2>FX</s2>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Aceite alimentario</s0>
<s2>FX</s2>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Etude expérimentale</s0>
<s5>06</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Experimental study</s0>
<s5>06</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Estudio experimental</s0>
<s5>06</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Etude comparative</s0>
<s5>07</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Comparative study</s0>
<s5>07</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Estudio comparativo</s0>
<s5>07</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Elément minéral</s0>
<s5>10</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Inorganic element</s0>
<s5>10</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Elemento inorgánico</s0>
<s5>10</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>13</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Citrus aurantium</s0>
<s2>NS</s2>
<s5>14</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Citrus aurantium</s0>
<s2>NS</s2>
<s5>14</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Citrus aurantium</s0>
<s2>NS</s2>
<s5>14</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Valeur nutritive</s0>
<s5>19</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Nutritive value</s0>
<s5>19</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Valor nutritivo</s0>
<s5>19</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Facteur antinutritionnel</s0>
<s5>20</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Antinutrient factor</s0>
<s5>20</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Factor antinutricional</s0>
<s5>20</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Orange</s0>
<s5>24</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Orange</s0>
<s5>24</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Naranja</s0>
<s5>24</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Citron</s0>
<s5>26</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Lemon</s0>
<s5>26</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Limón</s0>
<s5>26</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Mandarine</s0>
<s5>28</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Mandarin</s0>
<s5>28</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Mandarina</s0>
<s5>28</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Huile pépin agrume</s0>
<s5>29</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Citrus seed oil</s0>
<s5>29</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Aceite semilla cítrico</s0>
<s5>29</s5>
</fC03>
<fC03 i1="14" i2="X" l="FRE"><s0>Pépin</s0>
<s5>30</s5>
</fC03>
<fC03 i1="14" i2="X" l="ENG"><s0>Pip</s0>
<s5>30</s5>
</fC03>
<fC03 i1="14" i2="X" l="SPA"><s0>Pipa</s0>
<s5>30</s5>
</fC03>
<fC03 i1="15" i2="X" l="FRE"><s0>Farine</s0>
<s5>31</s5>
</fC03>
<fC03 i1="15" i2="X" l="ENG"><s0>Flour</s0>
<s5>31</s5>
</fC03>
<fC03 i1="15" i2="X" l="SPA"><s0>Harina</s0>
<s5>31</s5>
</fC03>
<fC03 i1="16" i2="X" l="FRE"><s0>Protéine végétale</s0>
<s5>53</s5>
</fC03>
<fC03 i1="16" i2="X" l="ENG"><s0>Plant protein</s0>
<s5>53</s5>
</fC03>
<fC03 i1="16" i2="X" l="SPA"><s0>Proteína vegetal</s0>
<s5>53</s5>
</fC03>
<fC03 i1="17" i2="X" l="FRE"><s0>Propriété physicochimique</s0>
<s5>59</s5>
</fC03>
<fC03 i1="17" i2="X" l="ENG"><s0>Physicochemical properties</s0>
<s5>59</s5>
</fC03>
<fC03 i1="17" i2="X" l="SPA"><s0>Propiedad fisicoquímica</s0>
<s5>59</s5>
</fC03>
<fC03 i1="18" i2="X" l="FRE"><s0>Digestibilité</s0>
<s5>60</s5>
</fC03>
<fC03 i1="18" i2="X" l="ENG"><s0>Digestibility</s0>
<s5>60</s5>
</fC03>
<fC03 i1="18" i2="X" l="SPA"><s0>Digestibilidad</s0>
<s5>60</s5>
</fC03>
<fC03 i1="19" i2="X" l="FRE"><s0>Citrus mitis</s0>
<s2>NS</s2>
<s4>INC</s4>
<s5>87</s5>
</fC03>
<fC03 i1="20" i2="X" l="FRE"><s0>Valeur biologique</s0>
<s4>INC</s4>
<s5>91</s5>
</fC03>
<fC03 i1="21" i2="X" l="FRE"><s0>COMPOSITION GLOBALE</s0>
<s4>CD</s4>
<s5>99</s5>
</fC03>
<fC03 i1="21" i2="X" l="ENG"><s0>PROXIMATE COMPOSITION</s0>
<s4>CD</s4>
<s5>99</s5>
</fC03>
<fC03 i1="21" i2="X" l="SPA"><s0>COMPOSICION APROXIMADA</s0>
<s4>CD</s4>
<s5>99</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Fruit</s0>
<s5>32</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Fruit</s0>
<s5>32</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Fruto</s0>
<s5>32</s5>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Agrume</s0>
<s5>33</s5>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>33</s5>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Agrios</s0>
<s5>33</s5>
</fC07>
<fC07 i1="07" i2="X" l="FRE"><s0>Huile végétale</s0>
<s5>34</s5>
</fC07>
<fC07 i1="07" i2="X" l="ENG"><s0>Vegetal oil</s0>
<s5>34</s5>
</fC07>
<fC07 i1="07" i2="X" l="SPA"><s0>Aceite vegetal</s0>
<s5>34</s5>
</fC07>
<fC07 i1="08" i2="X" l="FRE"><s0>Protéine</s0>
<s5>54</s5>
</fC07>
<fC07 i1="08" i2="X" l="ENG"><s0>Protein</s0>
<s5>54</s5>
</fC07>
<fC07 i1="08" i2="X" l="SPA"><s0>Proteína</s0>
<s5>54</s5>
</fC07>
<fN21><s1>045</s1>
</fN21>
</pA>
</standard>
</inist>
</record>

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Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

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